These Gingerbread Banana Muffins are buttery, fluffy, and moist and filled with cozy flavors of molasses, ginger, and cinnamon.
Bananas and gingerbread are such a great combination in this recipe! Imagine a ginger cookie meets a banana muffin. Rich, cozy flavors of molasses and spices shine with classic banana muffin flavor still coming through.
If you love muffins, here are some great ones to check out next:
- Zucchini Lemon Poppyseed Muffins -- A family favorite, these lemony muffins are SO moist and tasty!
- Buttery Date Bran Muffins -- These bran muffins have been pretty popular this Fall. I love the sweet pieces of dates throughout the muffins!
- Monkey Bread Muffins -- Not your average muffin, they are made of fluffy pieces of homemade yeast dough coated in butter and cinnamon sugar baked to golden perfection and topped with a simple icing. AMAZING!!!
- Pumpkin Chocolate Chip Muffins -- Spiced pumpkin and chocolate chips go together well in these fluffy muffins!
⭐️ Why You Need to Make This Recipe
- Texture - Like my recipes for Nutella Banana Muffins and Chocolate Chip Banana Bread, these banana gingerbread muffins have plenty of mashed ripe bananas for a super moist texture.
- Flavor - Classic gingerbread spices of cinnamon and ginger accompany deep molasses and sweet banana flavor.
- Method - This recipe does not require an electric mixer which I find cuts down the time and effort!
🧈 Ingredients
Here are the ingredients needed to make these ginger molasses banana muffins.
Ingredient Notes
- Salted Butter - This recipe starts with melted butter which means it can be made using a hand whisk and does not require an electric mixer. If you do not have salted butter, you could use unsalted butter with ¼ teaspoon of salt added to the recipe.
- Molasses - Unsulphered molasses is best for baking. I like to use Crosby's Fancy Molasses which is lighter and more pleasant in flavor but you could use Blackstrap Molasses instead for a deeper molasses flavor.
- Bananas - Make sure your bananas are extra ripe for the best flavor and texture. Just like for my Banana Chocolate Chip Coffee Cake, the riper the better! Always measure the bananas after mashing them to ensure accuracy.
- Coarse Sugar - A little sprinkle of coarse cane sugar on top makes these muffins look sparkly and pretty like ginger cookies!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the melted butter, brown sugar, molasses, mashed bananas, eggs, and vanilla extract until smooth.
Step 2: In a separate bowl, whisk together the flour, baking soda, cinnamon, and ginger.
Step 3: Add the combined dry ingredients to the wet ingredients and mix just until no streaks of flour remain. Be careful not to overmix!
Step 4: Fill muffin tin lined with muffin liners, filling each liner almost to the top with batter. Top with a sprinkle of coarse sugar.
Bake at 400℉ preheated oven for 5 minutes before reducing the temperature to 350℉ and baking for an additional 10-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
🫚 More Ginger Recipes
Looking for other recipes with ginger in them? Try these:
If you tried these Banana Gingerbread Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Gingerbread Banana Muffins
Equipment
- 12-count muffin tin(s)
- muffin liners or nonstick spray
- mixing bowls
- measuring cups & spoons
- whisk
- silicone spatula
Ingredients
- ½ cup salted butter, melted *
- ¾ cup brown sugar
- ¼ cup molasses (I use fancy molasses)
- 1 ¼ cups mashed ripe bananas (about 3 bananas)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- optional: coarse sugar (to sprinkle on top of the muffins before baking)
Instructions
- Preheat the oven to 400℉. Line two 12-count muffin tins with muffin liners or grease with non-stick cooking spray.
- In a large mixing bowl, whisk together the melted butter, brown sugar, molasses, mashed bananas, eggs, and vanilla.½ cup salted butter, melted, ¾ cup brown sugar, ¼ cup molasses, 1 ¼ cups mashed ripe bananas, 2 eggs, 1 teaspoon vanilla extract
- In another bowl, whisk together the flour, baking soda, ginger, and cinnamon. Add to the bowl of wet ingredients and stir just until incorporated and no streaks of flour remain, being careful not to overmix.1 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon
- Evenly distribute the batter between the prepared pans, filling each cup or liner about half full. Top with a sprinkle of coarse sugar, if desired.optional: coarse sugar
- Bake, one pan at a time, in the 400℉ preheated oven for 5 minutes before reducing the temperature to 350℉ and baking for an additional 10-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling. Bake the remaining muffins. Enjoy!
Notes
- If you do not have salted butter, you could use unsalted butter with ¼ teaspoon of salt added to the recipe.
Melanie K
These are freaking DELICIOUS!!! They are a beautiful, warm, comforting taste with the banana waaaay in the back, and I love that! Banana bread is always too banana-ey for me, over the top actually. The ginger isn't overwhelming, or even the same taste as ginger snaps, which I love, but instead a perfect mellow amount. I wasn't sure cook time would be the same in the toaster oven and checked them at 12 and 15 mins, they were still a little wet in the middle both times. So I cooked for 18 minutes and they were perfect!! They're still moist even after cooling off for like an hour or so! I love these muffins!!!!!
I used veg oil, not butter, and didn't add salt. I used silicone muffin tin in a toaster oven. Everything else is by the recipe as written. Have a wonderful day and life!!!
Naomi Andres
Wow, what an amazing review! Thank you, Melanie, I'm happy to hear you enjoyed this recipe so much!
Naomi
N
I am having a hard time making up my mind about these muffins, they’re soft and moist, but they are messing with my mind. It’s the texture of a banana muffin in gingerbread. I think part of the magic of gingerbread is the dense moist texture, and this is soft.
Naomi Andres
I like to think of them as a banana muffin in all its true form (texture and flavor) with the flavors of gingerbread added for a festive twist! Thanks for trying this recipe!
Anelissa
So warm and Christmasy! Even in September. These were so good and my favorite thing was how simple they were to make! I added a little nutmeg into the batter and some rolled oats and brown sugar as the topping. Definitely saving this recipe to use up any extra bananas I gave lying around 😊